Description
This simple yet flavorful chicken stock is great for everything…and the pressure cooker is the magic tool here! You need a decent-sized pressure cooker for this recipe. The result is the same thing you’d get with 8+ hours of conventional simmering. This is a great way to use a leftover chicken carcass from dinner the night before, even if it’s one of those rotisserie chickens from the store! I like to season the stock at the end, so that you can accurately control the amount of salt.
Ingredients
- 1 large onion, quartered
- 1 large carrot, cut into 4 pieces
- 1 stalk celery, cut into 4 pieces (Optional)
- 1 leftover chicken carcass
- 10 cloves garlic
- 15 whole black peppercorns
- 4 quarts cold water, or more as needed
- 1 teaspoon sea salt, or to taste
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 16